Wheat & Bean Salad (or salsa!)

April 25, 2010


As I was chopping the vegetables for this salad last night, I remembered a story my mom told me about my Aunt Katherine. She was cutting up a jalapeno pepper and a seed somehow flipped up into her eye. It hurt like crazy.  She probably wanted to die.  Or at least scratch her eye out.  Well, I was reminiscing and chopping, and then hubby came in the room, so I was talking to him. And not paying attention. I’ve always loved to rub my eyes, and since it was late and I was tired…I reached up and rubbed. And then I panicked. I just chopped up a jalapeno pepper! With my bare hands! And I didn’t wash them! Yikes. After about ten minutes of feeling like half my face was on fire, I finally finished this delicious, healthy, pretty salad.

3 c cooked whole wheat berries

1 red bell pepper, diced
1 green bell pepper, diced
1 small jalapeno pepper, finely diced
1 small red onion, diced
1 bunch cilantro, stems removed, leaves chopped
1 tomato, diced
1 can corn, drained (or two cups fresh or frozen)
1/4 c cider vinegar
1 T sugar
1 t salt
2 tsp cumin
2 tsp chili powder
1/4 c oil
Add wheat, peppers, onions, cilantro, tomatoes, and corn to a large bowl. Combine vinegar, sugar, salt, cumin, chili powder, and oil in a small bowl. Pour over vegetable mixture in bowl, toss to coat. Chill for at least an hour. Serve as a salad, or as a fresh, delicious salsa with tortilla chips.
*Hubby loved it. He also asked for more black beans next time.


By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!